Hard Boiled – An egg cooked in boiling water with the shell intact. Hard boiled eggs are cooked through until both the whites and yolk have completely set.

Omelet (Omelette) – Eggs that have been beaten and then cooked quickly in a frying pan. Omelets are often folded over a filling of cheese, vegetables, meat, or a combination of items.
Omlety lubię, gdy robię je sama i raczej tylko na słodko…

Over Easy – A fried egg that is flipped and cooked yolk side down only long enough to create a film over the top of the yolk, leaving the center of the yolk liquid.

Over Hard – A fried egg that is flipped and cooked yolk side down until the yolk has completely cooked through.
Mąż mój zamawia zawsze Over Medium…

Poached – Eggs that have been removed from their shell and then cooked in a hot liquid. The cooking liquid can be water, broth, or any sauce. Poaching in water is often used as a way to cook eggs without having to use extra fat. Poaching in broth or sauce adds flavor to the cooked egg.
Już sama nazwa mnie przeraża…

Scrambled – Raw egg whites and yolks are beaten together and then cooked in a skillet. The beaten egg mixture is gently agitated as it sets to create a curdled texture.
Dobra jajecznica jest dobra gdy jest polska:-)

Shirred – Eggs that have been baked in a ramekin (sometimes with butter, cream or other sauces) until the whites have set but the yolk is still liquid.

Soft Boiled – An egg cooked in boiling water with the shell intact. Soft-boiled eggs are cooked only to the point at which the whites are set but the yolk is still liquid.

Sunny Side Up – A fried egg that is never flipped or cooked yolk side down. The whites cook until completely or partially set while the yolk remains liquid.
Jako sadzone – zdecydownie mój numer jeden gdy przychodzi mi jeść śniadania poza domem…